Tacos de Carnitas Recipe (Deep Fried)

Name: Tacos de Carnitas Recipe (Traditional Lard-Fried)
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 6 lbs boneless pork shoulder ((pork butt), cut into 3-inch chunks); 1 tbsp salt; 6 garlic cloves; 1/2 orange; 1/2 white onion; 3 bay leaves; 2 tbsp Mexican oregano ((See Note 1)); 1 cinnamon stick; 4 lbs pork lard ((See Note 2)); 2 oz Piloncillo (or brown sugar (See Note 3)); 1/3 cup milk; flour or corn tortillas; refried beans; 2 white onions sliced; 1 bunch of cilantro chopped; 3 limes sliced; salsa verde; roasted tomato salsa; guacamole; pickled carrots

Tacos de carnitas are slow-cooked pork shoulder fried in lard until the meat is incredibly tender and juicy inside with crispy, caramelized edges. This traditional Mexican method produces authentic carnitas with superior texture and flavor.

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Total

2h 30m

Servings

10

Difficulty

Expert

Est. Cost

$35–$58

Recipe Source

View original recipe

From Keviniscooking

Ingredients

6 lbs boneless pork shoulder ((pork butt), cut into 3-inch chunks)
1 tbsp salt
6 garlic cloves
1/2 orange
1/2 white onion
3 bay leaves
2 tbsp Mexican oregano ((See Note 1))
1 cinnamon stick
4 lbs pork lard ((See Note 2))
2 oz Piloncillo (or brown sugar (See Note 3))
1/3 cup milk
flour or corn tortillas
refried beans
2 white onions sliced
1 bunch of cilantro chopped
3 limes sliced
salsa verde
roasted tomato salsa
guacamole
pickled carrots

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Instructions

1
Rub the kosher salt over pork. Place in a sealed container and refrigerate over night.
2
Remove pork from refrigerator and allow to come to room temperature.
3
In a large piece of cheesecloth, wrap the garlic cloves, orange, onion, bay leaves, Mexican oregano and cinnamon stick and secure with kitchen twine.
4
Melt the lard in a large, heavy stock pot over high heat. Carefully add the Seasoning Bundle, piloncillo (or brown sugar) and pork chunks.
5
Bring lard to a boil over high heat (350°F), lower to medium (adjust heat to medium low if pork turns brown too quickly) and cook, stirring often, for 90 minutes. Pork will turn a golden brown. Do not exceed to 370°F which is the smoking point of lard.
6
Turn heat to low and carefully add the milk. Stir and it will boil slightly for 30 seconds. Simmer for 20-30 minutes until meat is fall apart tender when gently squeezed with tongs or fork.
7
Carefully transfer pork from oil using a slotted spoon or spider to a serving platter lined with paper towels. Allow meat to cool slightly and shred by hand or using forks.
8
Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice.

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Tips & Notes

Pro tips

Cook pork low and slow at 300–325°F — high heat toughens the meat. Aim for a gentle simmer in the lard, not vigorous boiling.
The meat is done when it shreds easily with a fork and has absorbed the citrus and spice flavors fully (usually 3–4 hours).
Reserve the rendered lard after cooking — it's flavorful and can be used to reheat carnitas or for other cooking.
For maximum crispiness, shred the cooked carnitas and briefly pan-fry or broil them in a hot skillet just before serving.

Substitutions

Piloncillo → brown sugar (use equal weight; flavor will be slightly less complex)
Mexican oregano → marjoram or regular oregano (use 2/3 the amount; Mexican oregano is more pungent)
White onion → yellow onion (flavor is slightly stronger but acceptable)
Orange → lime juice (1 tbsp; reduces sweetness but adds acid and brightness)

Storage & make-ahead

Store cooked carnitas in their cooking fat in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium heat or crisp under the broiler.

Equipment

heavy pot or Dutch oven (5-quart minimum) · meat thermometer (optional but helpful)

Common Questions

Can I use a different cut of pork for carnitas?

Pork shoulder (butt) is traditional and ideal due to its fat content and connective tissue, which renders into tender meat. Pork belly works but is fattier; avoid lean cuts like tenderloin.

Is lard necessary or can I use oil?

Lard is essential for authentic carnitas — it renders at lower heat and produces the characteristic flavor and texture. Vegetable oil or shortening won't deliver the same results.

How long does it take to cook carnitas?

Carnitas typically cook for 3–4 hours at gentle heat (around 300–325°F) until the pork shreds easily with a fork and is very tender.

Can I make carnitas ahead of time?

Yes, carnitas can be cooked up to 3 days ahead, stored in their cooking fat in an airtight container in the refrigerator, and gently reheated before serving.